Grilled Nectarine and Lentil Salad
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
1 whole nectarine, sliced into wedges (or use plums or pears depending on season)
2 cups cooked lentils
Apple cider vinegar
3 baby cucumbers, sliced
Fresh baby herb leaves
100g/3.5 oz. Chevin cheese, crumbled
6 red Bellafina peppers
handful of cashew nuts, toasted
3 tbsp grated pecorino cheese
1 clove garlic, roasted
salt and pepper to taste
Open and seed Bellafina peppers. Place in an oven safe dish and cook at 350 degrees for about 20 minutes, till soft.
Place the peppers in a blender with the nuts, cheese and garlic.
Blend to a paste, adding more olive oil as needed and season to taste.
Lightly brush the nectarine wedges with olive oil and neatly grill on a griddle pan on each side until griddle marks appear. Set aside.
Drizzle the cooked lentils with some olive oil and a splash of apple cider vinegar.
Add the cucumber and mix through.
Top the lentils with the nectarine wedges and then with the cheese and herbs.
Dot the salad with the pesto and serve the rest of the pesto on the side.
Slightly adapted from heinstirred.com